We wish all our readers who celebrate Deepavali a meaningful celebration this November  shall the light of awareness bring enlightenment.Gangasudhan,Operations Coordinator

If you have any comments or suggestions, feel free to drop us a line here.Subscribe to this newsletter here. Unsubscribe hereVisit us at www.vss.sgVSS members enjoy discounts at these fine restaurants and establishments.

Antioxidant Workshop

Yeow (Loh Yeow Nguan), who has represented the VSS in numerous talks and educational programmes for schools, is an experienced trainer who has conducted a variety of workshops at many institutions and private companies. As a former triathlete, he is also well versed in the importance of smoothies in supporting a physically active lifestyle. His recent skin carotenoid antioxidant score of 85,000 is a testimony of how he practices what he preaches!

This December, Yeow will be conducting 2 workshops that can empower you in achieving an healthy lifestyle.

Antioxidants for PandemicProtection and FunDrinksIt is good to be prepared in times of food scarcity, be it during a crisis or even when travelling. How do we stay alive and still get plenty of antioxidants which our immune system depends on? With the festive season just round the corner, having some nice healthy drinks could come in handy as well! This seminar covers the following topics:

• food in times of scarcity• the why and how of sprouting• soy yoghurt - making and sampling• fruit enzymes and antioxidant rich party drinks• at least four recipes and sampling

Antioxidants and Liver CleansingOur liver is a major organ which detoxifies our blood and body. Decades of exposure to less-than-healthy foods and pollution can overwork or clog our liver, contributing to its inefficiency to detoxify, digest food or absorb nutrients. This 2-hour seminar shares on the following topics:

• the many important functions of our liver• how poor liver health can lead to poor digestion and many common health conditions (from skin conditions and obesity to cancer)• step-by-step technique of flushing liver-gall stones safely• 2 recipes n sampling

Fee: $20 per person with door gift of complimentary epsom salt for two liver cleanses

Class size is limited to 20 participants

To register for either or both seminars, you can make a bank transfer to POSB Savings account 510-05767-8 and then email Yeow directly at imu@... or SMS him at 98393769 to confirm (do include the transaction reference number, the seminar registered for, and your name as in your bank records). Registration is confirmed only upon receipt of payment.

Save Food Cut Waste is the first campaign in Singapore targeting the reduction of food waste. It is a ground-up movement educating individuals, businesses and organisations in Singapore about the environmental and social impacts of food waste, and encouraging everyone to take action in reducing food waste.

To tackle the problem of food waste in Singapore, the first phase of the Save Food Cut Waste campaign aims to educate individuals and households by raising awareness that the problem exists and providing practical tips for everyone to start reducing food waste along our food cycle.

The second phase of the Save Food Cut Waste campaign next year aims to explore how businesses and organisations can play their part in reducing food waste.

For the Singapore Marathon, one avid supporter of the veg cause, Mr Kenny Lee, has decided to 'go green' with sustainable salad power - i.e. he will take just greens, beans and a dash of dairy-free volition. In addition, he will be raising funds for the VSS by honouring donors as follows:

• For every $10 - $20, he will send you a vegetarian recipe in the form of a haiku• For every $21 - $50, he will plant a bean in a pot and send it to you when it sprouts (as Kenny says, "there's nothing more protein rich than home grown beans")• For every $51 - $99, he will not only prepare a smoothie of your choice, he will deliver it you personally as well!• And for amounts of $100 or more, you will get All Of The Above!

To share Kenny's philosophy, "4 years ago, my family became veg warriors to battle a terrible monster. It is a story and a half but to cut it short, we beat it, and we owe it to the might of the carrot stick, dense smoothies of avocado and bananas and generous salads."

Café Salivation, the quaint little restaurant offering fusion veg food along Syed Alwi Road has now found a new home along the busier Race Course Road. It is now easier to access via MRT as it is located right outside one of the exits of Farrer Park MRT station.

So don't worry if you can't see Café Salivation from Mustafa Centre, they are still around and going strong at 176 Race Course Road! If you're lost, do contact them at 62981412.

Adventist Community Services (ACS) has invited Dr Clarence and May Ing from Weimar Lifestyle Centre, California, to conduct the NEWSTART Lifestyle Program in Singapore from 9 to 12 Dec 2012. This programme has helped thousands of people across the world live healthier lives through lifestyle change in the area of eating right, exercise as well as the other components in the acronym NEWSTART.

Dr Clarence Ing, MD is the Medical Director of Weimar Centre of Health and Education, and is board certified in both Ophthalmology and Preventive Medicine. He has lectured around the world on lifestyle and preventive medicine and has developed corporate wellness programs for many organisations including Singapore Airlines, Motorola and Hewlett Packard.

The programme will be conducted at Youngberg Wellness Centre, 798 Thomson Road and the fee is $450 - inclusive of a blood test, 9 healthy meals, graduation, health lectures, 4 days of cooking demonstrations and exercises.

Comparing the levels of flame retardant chemical pollutants (PBDE) in the tissues of women from around the world, how contaminated Americans are in general is explored by Dr Greger in his video at http://youtu.be/ttc0T_GaVIY. It is the first video of a series on our dietary exposure to industrial pollutants.

More details are available at http://www.nutrihub.blogspot.com/, including customized private classes dedicated for individual / group / corporate. Please contact Vinitha Ang at 92368402 for enquiry and registration.Top

Classes by Little Green Cafe

Chef Shalu is offering a new line-up of classes for November & December, including 30-minute meals and a new series of helper's courses. VSS members will get a flat 20% discount off the regular rate for all classes (please quote 'VSS' when booking).

22 Nov, 7-9pm: 30-minute mealsDesigned for busy, working professionals who would like to enjoy a tasty, home-cooked and nutritious meal at the end of the day. Mouth-watering but simple to prepare, these meals will take you from chopping board to plate in 30 minutes or less.

23 Nov, 11am-2pm: Mastering TofuTofu is often overlooked as most people don't know how to cook it in a flavourful way. Let Chef Shalu teach you basic techniques on using this highly versatile, protein-packed ingredient in a variety of cooking styles and discover some surprises about cooking with tofu. You will see the humble tofu in a new light!

26 Nov, 11am-2pm: Helper's course Part 2 (Southeast Asian cuisine)Specially designed for helpers but open to all, this course covers the basics of cooking a healthy and great-tasting veggie meal from scratch. It will focus on cooking techniques, nutritional information and tips on presentation. The second part focuses on regional Southeast Asian cooking, balancing flavours and using easily-available local ingredients to create a variety of tasty dishes.

27 Nov, 7-9pm: Indian vegetarianEverybody loves Indian food but its often daunting to re-create at home because of the sheer number of spices involved. Let Chef Shalu break it down for you and explain the use of ingredients, spices and techniques. Master the skills of cooking an authentic Indian meal from scratch.

29 Nov, 11am-2pm: Vietnamese cuisineClassic Vietnamese dishes with an emphasis on using the freshest herbs and vegetables. These dishes are light and tasty but full of flavour, perfect for our hot climate.

3 Dec, 11am-2pm: Helper's course Part 3 (Indian cuisine)Specially designed for helpers but open to all, this course covers the basics of cooking a healthy and great-tasting veggie meal from scratch. It will focus on cooking techniques, nutritional information and tips on presentation. The third class will focus on Indian cuisine, which is often daunting to cook because of the sheer number of spices involved. This class will include explanation of ingredients, spices and techniques needed to master the skills of cooking an authentic Indian meal.

5 Dec, 2-5pm: Festive CookingThese mouth-watering recipes put a modern twist on festive food and are a joy to experience  whether you are cooking for vegetarians or meat-eaters. Bring on the holiday spirit!

7 Dec, 11am-2pm: Vegan cuisineThis class is designed especially for vegans, but is open to everyone. Learn some healthy recipes using the most surprising ingredients to replace everyday dairy products. Low in fat, high in taste! Class includes explanation on how to replace eggs and dairy in most recipes.

10 Dec, 11am-2pm: Helpers course Part 4(Gourmet vegetarian meals)Specially designed for helpers but open to all, this course covers the basics of cooking a healthy and great-tasting veggie meal from scratch. In the first 3 classes, we have covered basic techniques and introduced different types of cuisine. In this final part of the series, you will learn some modern vegetarian dishes to impress guests and make everyday dinners more special.

11 Dec, 2-5pm: Tasty TapasJust in time for the festive season, entertain in style by learning some tasty tapas. Mouth-watering but simple to prepare, these hors doeuvres will surely impress your guests and add some fun to pre-dinner cocktails!

28 Dec, 7-9pm: Indian vegetarianEverybody loves Indian food but its often daunting to re-create at home because of the sheer number of spices involved. Let Chef Shalu break it down for you and explain the use of ingredients, spices and techniques. Master the skills of cooking an authentic Indian meal from scratch.

PETA has unveiled a billboard - depicting a cross between a dog and a turkey - that it says it will erect near public schools in various places in Canada, in an effort to "spark a dialogue between kids and their parents" about meat consumption in the weeks leading to Thanksgiving. The billboard says, "Kids: If you wouldn't eat your dog, why eat a turkey? Go vegan."

PETA said it wants consumers to opt for turkey-flavoured tofu or "tofurkey" at Thanksgiving, rather than meat. In a statement, it said its message is that children should consider how they would "feel if Fido and Fluffy were stuffed and roasted for a Thanksgiving dinner. "Thanksgiving is a time for reflection and kindness, and we should not celebrate this by eating the decomposing corpse of a tortured bird," Lauren Stroyeck of PETA, claiming that turkeys suffer severe injuries in mass-production facilities. "The message of our billboard is one of compassion." She added that the number of billboards and when they go up will depend on pricing and availability, though "we're trying to reach as many children as possible."